Rum Balls |
Ingredients
Makes
16 rum balls
2 eggs
215 gms (1 cup) caster sugar
½ teaspoon vanilla essence
150 gms (1 cup) self-raising flour (if you
don’t have self-raising flour, just add 2 tsp baking powder to 1 cup of plain
all purpose flour
50 gms (1/3 cup) plain flour
50 gms (1/2 cup) Cocoa Powder
160 ml (2/3 cup) cooking oil
60 ml (1/4 cup) milk
Oil to grease baking pan
4 tbsp Rum*
For
ganache
100 gms dark chocolate
100 gms cooking cream
To
decorate
Cocoa
powder or icing or sprinkles
Mini
cupcake moulds (optional)
Directions
Preheat
oven to 180°C. Brush a square 19 cms cake pan and grease with some oil. Using
an electric beater. beat the eggs and sugar in a small bowl until pale and
creamy. Beat in the vanilla. In a separate bowl, sift in the combined flours
and cocoa powder. Fold the flour into the egg mixture and combine. Add the oil
and milk, and fold until well incorporated
Spoon the
cake mixture into the prepared pan and smooth the surface. Bake for 35-40
minutes or until a toothpick inserted into the centre of the cake comes out
clean. Set aside for 5 minutes to cool slightly. Poke holes with a toothpick or
skewer and pour 2 tbsp rum over the top. Cover and keep it overnight for rum to
seep into the cake.
Next day,
crumble the cake with your hands. Add 2 tbsp rum, mix and form into balls by
pressing hard and shaping them.
Break
chocolate bits into a bowl. Prepare the ganache by heating cream to boiling
point. Pour the hot cream over the chocolate bits and mix to form a smooth
paste. Dip each ball into the ganache and set on a baking sheet to dry.
To decorate: Dust
some rum balls with cocoa powder. Drizzle icing on some of the balls, Sprinkle
chocolate or colored sprinkles on some rum balls and place them on mini baking
cupcake paper moulds. Chill in the fridge for half an hour.
*If you do
not wish to use alcohol, simply mix 4 tbsp strawberry jam when you crumble the
cake to form balls.
0 comments:
Post a Comment